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Receta Moroccan Brisket With Olives

by Global Cookbook

Ingredientes

6 lb Brisket of beef Lamb can be substituted 2 cl Garlic, peeled and halved 1/4 c. Extra virgin olive oil 1/4 tsp Tumeric Or possibly     Saffron, a few strands 1 tsp Ginger, fresh grated 2 lrg Spanish onions, diced

4 Tbsp. Celery, minced, with leaves 1 sm Carrot, peeled, sliced in paper thin rounds 1 lb Green olives 2 lrg Tomatoes, peeled and diced Or possibly 16 ounce Stewed tomatoes, canned 1 x Lemon, for juice

Direcciones

1. Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear meat on all sides in a bit of extra virgin olive oil. Remove and set aside. In same pot, add in remaining extra virgin olive oil, tumeric (or possibly saffron), ginger, and onions. Saute/fry till onions are limp. Add in celery and carrots. Saute/fry a bit more. Add in tomatoes and mix. Remove 1/3 of the mix and placed seared meat on the remainder. Cover with the rest of the mix. Cover, and bake in pr-heated over at 350 degrees F untill meat is tender about 3 hrs).
2. Remove, and chill. In the meantime, pit the olives. Place olives in a pot. Cover with water and bring to a boil. Drain, and repeat the process.
3. (to remove saltiness of the olives). Remove brisket from refrigetator.
4. Remove any fat which may have collected. Slice the meat agains the grain.
5. Return meat to a heavy pot with the mix. Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour, and serve.

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